Food Safety in the Hospitality Industry

Abstract

Abstract:As food safety includes food hygiene, hazard related to food and its risks is becoming an important issue to consumers making purchase decisions. Therefore, the food processors and food handlers either in hospitality and food processing industries should improve their knowledge and skill on food safety assurance. A systematic and continued training and education with behavioural changes, and supported with good law enforcement are likely to minimize the hazard related to food and its risks.

Food Safety Training: A Study of Food Handlers Working in Hotels in the North of Jordan

“…Moreover, as MacAuslan (2003) argued, the provision of comprehensive food hygiene training helps food service organizations to gain many benefits: improving of work conditions, achieving better reputation and sales, enhancing customers and employees satisfaction, building good relationships with health and environmental authorities and complying with legal requisites. On the other hand, the lack of food handlers' training may leads to problems for food service establishments including the decrease of employees satisfaction which cause higher turnover, costs of legal penalties, reducing operations' efficiency and effectiveness and the rise of foodborne diseases (Knowles, 2002& MacAuslan, 2003.…”

Evaluating Hygiene and Sanitation Practices in Pastry Equipment

“…Addressing the prevalent lack of adherence to hygiene and sanitation protocols within the hotel's pastry division necessitates a more in-depth inquiry into the root causes underlying these deviations from established standards. Food hygiene protocols are not just a set of rules; they are a critical aspect of running a successful, responsible, and customer-oriented hospitality business (Knowles, 2002).…”

“…Implementing high standards of hygiene and sanitation in hotel food production presents a variety of challenges that demand thorough attention to detail. From ensuring stringent cleanliness across food preparation areas to maintaining proper storage and handling practices, hotels face the constant task of upholding rigorous standards amid diverse operational complexities (Knowles, 2002). Some factors implying ongoing challenges in achieving and sustaining hygiene and sanitation within hotel pastry production have been identified, including staff training, adhering to regulations, managing perishables, and consistently monitoring hygiene protocols.…”

تأثیر المستوى التعلیمی والتدریب على المعرفة بسلامة الغذاء للعاملین بالتغذیة بشركات البترول

“…For example, if an employee observes negative behavior on the part of a supervisor, such as being constantly late for work, it can lead the employee to believe that being late behavior is acceptable in that work environment. In other words, workplace culture is a workplace practice that shows some visible indicators of organizational culture and is subject to well planned changes, as illustrated by (Knowles, 2002). The food should not contain any physical harm or damage to the person consuming the food, on the contrary, the food should be safe and of great value for the consumer (Burlingame and Pineiro, 2007).…”

“…Poor hand hygiene is considered an important indicator of the risk of foodborne illness (Guzewich, 1995). Knowles (2002) added that the personal hygiene of everyone working in the hospitality industry is critical to reducing the risk of foodborne illness and maintaining high standards. Bolton ( 2004) stated that kitchens and dishwasher rooms must have mechanical ventilation, with cooking equipment enclosed by a ventilation hood fitted with outlet grease filters.…”